This Lemon Chicken and Rice Soup is a good soup recipe for chilly nights, if you’re feeling under the weather, or just want a yummy soup that’s comforting and nourishing. It’s easy to make in one pot, making it a perfect recipe for dinner any night of the week.
There are few foods as comforting and nourishing as a warm bowl of soup. And while our Immunity-Boosting Instant Pot Chicken Noodle Soup recipe is one of our favorite soup recipes, we think you’ll love this one, too! This lemon chicken rice soup is a gluten-free, dairy-free version of the classic chicken noodle soup.
Full of bright citrus, hearty vegetables, protein-packed chicken, and nutrient-rich brown rice, this healthy soup is a one-pot wonder the whole family will love.
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🌟 Why this recipe works
This Lemon Chicken and Rice Soup is one of our favorite soups for nights that are chilly or when you’re feeling a little under the weather.
- One-pot wonder – Everything cooks in one pot, making cooking and clean-up easier.
- Nourishing ingredients – The recipe calls for simple ingredients you can find in any local grocery store.
- Nutritious and delicious – This hearty soup not only has healthy ingredients like vegetables, tender chicken, and rice. It also has bright lemon flavor in every spoonful.
- Dairy-Free and Gluten-Free – Unlike chicken noodle soup, this chicken rice soup recipe is naturally gluten free and dairy free.
- Makes a large batch – Soup is great for serving a crowd as an appetizer, but this recipe also makes 6 full servings as a main course. You can also freeze the soup (see the Recipe FAQs for tips on how to do this).
🛒 Ingredient notes
You probably already have many of these ingredients on hand to make this delicious chicken lemon rice soup!
- Chicken – You can use boneless skinless chicken breast, or skinless, boneless chicken thighs. Just be sure not to use bone-in chicken, as the cook time is different. This is also a great recipe to use up leftover whole chicken, rotisserie chicken, pre-packaged shredded chicken.
- Chicken stock or broth – You can use homemade broth or homemade stock, or store-bought chicken stock. Alternatively, you can substitute with water, but chicken stock or broth adds a lot more flavor to the soup!
- Rice – I love the chewiness and added nutrition that brown rice adds to this soup. You can use a white rice, like a long grain rice, if you prefer; just note that the cooking time may be different.
- Olive oil – You’ll need olive oil to sauté the vegetables.
- Lemon juice – Fresh lemon juice adds brightness and acidity to the soup. Optional: add a little lemon zest for even more citrusy zing!
- Vegetables – Add chopped carrots and celery for a nutrition boost and added texture. Use fresh vegetables if you have them, but you can easily substitute with frozen vegetables.
- Aromatics – You’ll need diced onions and minced fresh garlic.
- Herbs – Use chopped fresh thyme leaves and chopped fresh parsley. If you want a lighter flavor, substitute fresh dill for the thyme leaves, which add an earthier flavor.
✅ Step-by-step instructions
You’ll find a full list of ingredients and more instructions in the printable recipe card at the bottom of this post. But here are step-by-step photos to help you make this easy soup recipe.
- Heat olive oil in a Dutch oven or large pot over medium-high heat. Add the onions and garlic and sauté one minute.
- Add the carrots and celery, along with the thyme, salt and pepper. Sauté together for about 2 minutes, to soften the veggies.
3. Pour in the chicken stock, lemon juice, add the chicken and rice and bring to a boil.
4. Then lower to medium-low heat, cover, and simmer for about 20-30 minutes.
5. Be sure to stir the soup every 10 minutes or so.
6. Cook just until the rice and chicken are both cooked.
7. Remove the chicken and transfer to a plate. Shred with two forks.
8. Return the shredded chicken to the pot, and stir.
Serve garnished with chopped fresh parsley.
👩🏻🍳 Recipe FAQs
Absolutely! This soup recipe is perfect for using up leftover chicken or rotisserie chicken! Simply shred the cooked chicken meat and at it at the end a few minutes before serving. Easy peasy!
If you intend to freeze the soup, I recommend cooking soup without the rice, then freezing in freezer bags or a freezer-safe airtight container. Then when you are ready to thaw the soup, cook the rice separately and add it to the thawed/reheated soup.
If you try to freeze the soup with the rice, the liquid will absorb the rice, and it will become a gummy, thick texture when you thaw it.
Allow the soup to cool to room temperature, then store in airtight containers in the refrigerator for up to 4 or 5 days.
🍽 Serving ideas
Serve this chicken and rice soup with a homemade French bread loaf, Garlic Rosemary Focaccia Bread, and/or a Broccoli Crunch Salad.
🍷 🥂 Wine pairings
This bright lemon chicken soup is delicious when paired with a dry white wine, such as a crisp Chardonnay or Pinot Gris.
🍳 Kitchen tools and equipment
Ready to make this easy recipe for dinner tonight? Here are the kitchen tools and equipment you’ll need:
- Large pot – Use a Dutch oven or large soup pot to make the soup.
- Cutting board and knife – You will need a large cutting board and sharp knife to chop the vegetables.
- Tongs – Kitchen tongs make it easy to transer the chicken in and out of the pot.
- Forks – You’ll need two forks to shred the chicken.
- Ladle – Use a ladle with a serving spout to serve the soup.
More chicken recipes
Did you make this recipe? Don’t forget to leave a 5-Star 🌟🌟🌟🌟🌟 rating in the recipe card, and if you really loved it, please leave a comment further down on the page. Thank you!
Lemon Chicken and Rice Soup
Equipment
Ingredients
- 1 Tablespoon extra virgin olive oil
- ½ cup finely diced onion
- 2 garlic cloves, minced
- 3 medium carrots, peeled and diced
- 3 celery stalks, diced
- 2 bay leaves
- ½ teaspoon thyme leaves
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- 8 cups chicken stock
- juice of two lemons
- 2 boneless, skinless chicken breasts
- 1 cup uncooked brown rice
- 1 Tablespoon chopped fresh parsley
Instructions
- Heat olive oil in a Dutch oven or large pot over medium-high heat. Add the onions and garlic and sauté one minute.
- Add the carrots and celery, along with the thyme, salt and pepper. Sauté together for about 2 minutes, to soften the veggies.
- Pour in the chicken stock, lemon juice, add the chicken and rice and bring to a boil. Then lower to medium-low heat, cover, and simmer for about 20-30 minutes, stirring the soup every 10 minutes or so. Cook just until the rice and chicken are both cooked (see Notes).
- Serve garnished with chopped fresh parsley.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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